I'm not sure what an arm roast actually is.. It's a beef roast of some sort. I applied a rub, then smoked with pecan wood till it hit 165 degrees internal..(Way too long I might add). I wasn't sure if it would be a puller or a slicer.. Definately a slicer.. The texture resembles a pork loin. I let it rest for an hour before slicing it. It has an excellent tast, however, it needs some sort of gravy or dip (like a french dip). I think that might bring it together. I froze the slices till I can find a dip for it, then it'll be experimental from that point..